We have so much gratitude for our culinary friends and the magic they cook up. We’re even more grateful that they are sharing (with you) recipes from some of their best dishes – just in time for the holidays. Check in here over the next few weeks as we highlight these recipes that you can try your hand at!
Nobody said a social distance dinner couldn’t be a delicious one!
Fairmont Pacific Rim
When I dip, you dip, we dip!
All things are right in the world when there’s a good dip at the table and Executive Chef Damon Campbell at Fairmont Pacific Rim has created the perfect one for every festive feast.
Photo by Fairmont Pacific Rim
Smoked Salmon Dip
Serves 4-6 guests
Can be served as a side dish or appetizer
1 cup Crème fraiche OR sour cream 3/4 cup and mayonnaise 1/4 cup
2 tsp Lemon Juice
½ lemon Lemon zest – grated
2 tsp Tarragon – finely sliced
1 tbsp Chives – finely sliced
1 tbsp Shallots – finely sliced
2 tbsp Capers – finely chopped
1 tsp Sea salt
½ tsp Black pepper
2 cups Hot smoked salmon OR a baked filet of salmon (flaked into small bite size pieces)
- Place all the ingredients except for the salmon into a medium sized bowl.
- Whisk until all ingredients are thoroughly mixed.
- Add the flaked salmon into the above mixture and gently fold together with a spatula or spoon until evenly mixed.
- Serve with crackers, potato chips, bagel chips, or toasted bread.
The Smoked Salmon Dip is included in the New Year’s Eve to-go kit from Fairmont Pacific Rim complete with all the cocktail party provisions to ring in 2021, including a spread of hot and cold canapés, cheese and charcuterie boards and more. The kit serves 4-6 guests for $180.00 CAD. For more information and to order, click here.
Hy’s Steakhouse & Cocktail Bar
When you think about Hy’s Steakhouse & Cocktail Bar, one of the first things you think about is their infamous Cheese Toast. Lucky for us, Hy’s has shared their recipe and it would be wrong not to share it with you!
Photo by Hy’s Steakhouse and Cocktail Bar
Cheese Toast by Hy’s Steakhouse and Cocktail Bar
6 slices white bread
3/4 cup soft butter
1/4 cup Grana Padano cheese
1/4 cup Swiss Cheese
1 cup yellow cheddar
1/4 tsp fine ground white pepper
1 tsp Wocestershire sauce
- Whip butter in mixer.
- Add Gran Padano, swiss, cheddar, white pepper and Worcestershire sauce into butter mix.
- Mix until all well blended and a spreadable texture.
- Put broiler on high and lightly toast one side of bread.
- Remove bread and allow to cool to room temp.
- Evenly spread the cheese mix on the four slices of bread on untoasted side.
- Place under broiler until golden brown.
- Remove, slice and eat immediately.
Closed Dec 25, 26 and January 1
Open Dec 27 & 28 4:00pm – 10:00pm
Monday – Friday 11:00am – 3:00pm
Monday-Sunday 4:00pm – 10:00pm
Daily 3:00pm – 9:00pm
Happy House (with Live DJ Saturday & Sunday)
Daily 3:00pm – 5:00pm
Per Se Social Corner
On any day (but especially a rainy day like today), nothing beats a dish like the Chicken Paella at Per Se Social Corner, a true gem and neighbourhood go-to in Yaletown, to warm you right up! For the perfect Friday night dinner in, here is their Chicken Paella recipe for you to enjoy at home:
1 large organic chicken breast drum bone in cooked to perfection on the grill
1 teaspoon tomato paste
1/2 yellow onion, finely diced
1 pinch Persion saffron, crushed
1 clove fresh garlic, finely chopped
1/2 red pepper, diced small
2 tbsp green peas
1 small Spanish chorizo, cooked and sliced
1 litre chicken stock or vegetable stock
60 g raw Spanish bomba rice or Uncle Ben converted rice
3 lemon wedges (garnish)
1 pinch parsley, chopped
- Grab a Paella pan for 2-3 people.
- Finely chop the onion and garlic. Sweat them slowly for 5 minutes.
- Add diced red pepper
- Add 4 oz of stock, add tomato paste, and add crushed saffron. Start dissolving.
- Let cook for 3 minutes to extract most of the saffron flavour and colour.
- Pour the rice and start cooking at medium flame/heat, gradually adding the stock until the rice is cooked.
- Once the rice is cooked and you have a creamy texture, add the peas, then place the chorizo slices in a circle around the Paella.
- Place the grilled chicken breast in the centre. Place 3 lemon wedges on the edge as decoration.
- Finish the Paella with a sprinkle of fresh parsley and a drizzle of olive oil.
Hours of Operation:
Monday to Friday 11:30am – 11:00pm
Saturday & Sunday 11:00am – 11:00pm (Brunch 11:00am – 2:30pm)
It’s not a true Glowbal experience unless you order their famous Brussels Sprouts and now you can learn how to make this quick and easy dish at home!
Photo by Glowbal Group
Brussels Sprouts by Glowbal Group
1 lbs brussels sprouts
1.5 tbsp capers, drained
1/4 cup grated parmesan
1/2 tsp chilli flakes
- Bring up the temperature on your deep fryer to 375 degrees. Wash sprouts and remove any dead or browning leaves. Quarter large sprouts and halve smaller sprouts. Ensure the Brussels Sprouts are completely dry before putting them into the deep fryer.
- Place Brussels Sprouts into deep fryer and cook for 1 minute or until golden brown. Remove the sprouts from the deep fryer and shake to remove all excess oil. Place into a small bowl, adding capers, lemon juice, grated Parmesan, chilli flakes and salt. Toss together, plate and serve immediately.
This dish is available at all Glowbal Group locations.
Joe Fortes Seafood and Chophouse
For a truly quintessential Vancouver dining experience, look no further than Joe Fortes Seafood and Chophouse. Executive Chef Wayne Sych is sharing his Seafood Cioppino recipe with us and we can’t wait to try it ourselves!
Photo by Joe Fortes Seafood and Chophouse
45 ml Olive oil
180 ml White onions, julienned Carrots, julienned
180 ml Leeks, white part only julienned Celery julienned
180 ml Fennel bulb, julienned
1 clove Fresh garlic, minced
5 ml Fennel seeds
5 ml Fresh thyme leaves
240 ml Tomato paste
5 ml Sambal olek
1 pinch Saffron
2L Fish stock, homemade or a good quality one purchased from a stock market
300 g Fresh salmon, skinless, boneless, cut into 1 inch cubes
300 g Fresh halibut, skinless, boneless, cut into 1 inch cubes
2 lb Fresh whole Dungeness crab, cooked and cleaned, cut into 6 sections
18 pcs Whole fresh spot prawns
400g Fresh clams, rinsed
400g Fresh mussels, cleaned and debearded
15ml Fresh parsley, chopped
*You can substitute halibut or salmon with other fish as long as it has a firm texture. Your local fish monger will help with your selections.
- Heat the olive oil over medium heat in a large pot that will fit all the seafood.
- Add the onions, carrots, leeks, celery, fennel bulb and garlic sauté for 2-3 minutes until softened.
- Add the fennel seeds, fresh thyme and tomato paste and simmer for 2-3 minutes.
- Add the fish stock, saffron, sambal olek, salt and pepper.
- Bring broth to a boil.
- Reduce heat and let simmer for 15-20 minutes.
- Add the salmon, halibut, crab, spot prawns, clams and mussels. Stir gently and cover. *Note: When first placing the fish and shellfish into the simmering broth stir it gently to coat all the seafood in the broth. Cover and let it cook. If you over stir it the fish will break into little bits.
- Cook until clams and mussels open and seafood is cooked for approximately 4-6 minutes.
- Sprinkle the fresh chopped parsley over top.
- Remove from heat and serve immediately with crusty bread on the side. *Note: Portioning the seafood into serving dishes can take extra care so it’s recommended to place the pot in the centre of the table and everyone can serve themselves to their liking.
The Seafood Cioppino is available for lunch and dinner at the restaurant!